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Gluten-Free Pancakes from Scratch: Fluffy Homemade Recipe

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These gluten free pancakes from scratch are a quick, easy, and delicious breakfast (or any-time) treat. They turn out soft and fluffy with a gentle vanilla sweetness that pairs perfectly with butter, maple syrup, or jam.

Stack of gluten free pancakes with syrup being poured on top.

If you enjoy this recipe, consider trying other favorites like air fryer French toast or gluten free waffles for more weekend breakfast ideas.

Who doesn’t love warm, fluffy pancakes? We make homemade pancakes often — sometimes for breakfast, sometimes for dinner — and this gluten free version from scratch is now my go-to. It uses common pantry ingredients, so you don’t need to rely on boxed mixes.

Stack of pancakes that have been cut into.

The finished pancakes are seriously soft and perfectly fluffy — exactly what you want on a pancake morning.

Why You’ll Love This Recipe

  • No special ingredients required — most items are likely already in your kitchen.
  • Exceptionally fluffy texture. It may look like a lot of baking powder, but that lift is what creates light, airy pancakes.
  • Balanced sweetness that tastes great on its own with butter, or topped with maple syrup or jam.

Ingredient Notes and Substitutions

  • Gluten free flour: A 1-to-1 gluten free blend (such as Bob’s Red Mill 1-to-1) works well. If using another blend, make sure it contains xanthan gum to help with texture.
  • Baking powder: Fresh baking powder gives the best rise. If unsure, test your baking powder before using.
  • Milk: Whole milk produces a richer result, though lower-fat or non-dairy milks can be used in a pinch (non-dairy options untested by the author).
  • Oil: Neutral oils like canola or vegetable oil work well in the batter.

Step-by-Step Instructions

STEP ONE: In a large bowl, whisk together the dry ingredients — gluten free flour, sugar, baking powder, and salt.

STEP TWO: Add the milk, oil, and vanilla. Stir gently until just combined; a few lumps in the batter are normal and desirable to avoid overmixing.

Dry ingredients in a bowl.
Pancake batter in a bowl.
Lumps of flour are okay — they’ll cook out.
Pancake batter in a bowl.
The batter thickens after resting.

STEP THREE: Let the batter rest for about 15 minutes. This pause allows the baking powder to activate and the batter to thicken, contributing to a lighter pancake.

STEP FOUR: Heat a greased griddle or skillet over medium heat. Scoop roughly 1/4 cup batter per pancake. Cook until edges set and bubbles form, about 1 minute, then flip and cook the other side until golden. Grease the surface between batches as needed.

Stack of pancakes on a plate.

Expert Tips

  • For best accuracy in gluten free baking, weigh the flour. This recipe calls for 296 grams of gluten free flour.
  • Avoid over-mixing. Small lumps are fine and help keep pancakes tender.
  • Flip pancakes when the edges look set and bubbles have formed on the surface.
Stack of gluten free pancakes on a plate.

Frequently Asked Questions

Can I make these gluten free pancakes dairy free?

Yes — substitute your preferred non-dairy milk (almond, oat, soy, etc.). Results may vary by milk type.

Can I freeze these pancakes?

Yes. Wrap individual pancakes and freeze up to 3 months. Reheat in a skillet or microwave before serving.

Did you try these gluten free pancakes? Leave a comment or tag @justastastyblog on Instagram and share your photos. Subscribe to get new recipes delivered to your inbox.

📖 Recipe

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Gluten Free Pancakes From Scratch

Perfectly fluffy pancakes that are super easy to make from scratch.
Course Breakfast
Cuisine American
Keyword breakfast, eggless, gluten free
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Servings 10 pancakes
Calories 196
Author Taleen Benson

Ingredients

  • 2 cups (296g) gluten free flour blend
  • ¼ cup (50g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 cups (480ml) whole milk
  • 3 tablespoons vegetable or canola oil
  • 2 teaspoons vanilla extract

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the milk, oil, and vanilla and stir gently until just combined. Let the batter sit for 15 minutes.
  • Heat a greased griddle or skillet over medium heat. Drop ¼ cup of batter per pancake onto the griddle. Cook until edges set and bubbles form, about 1 minute, then flip and cook until golden. Grease the griddle between batches as needed.

Notes

  • Do not over-mix the batter; a few lumps are normal and will disappear during cooking.
  • Allow the batter to rest at least 15 minutes for the best, fluffiest pancakes.
  • Optional: fold in chocolate chips or blueberries for variation.

Nutrition

Calories: 196kcal

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